Haphazard Homestead

I know I haven't been around much.  Here's why: - Between Thursday of last week and yesterday, we processed and froze 84 pounds o...

Our tomatoes are finally coming in, so this week I'll be focusing on a variety of tomato-y condiments.  Here are a couple of different f...

More than once, my blog friend Cathy asked me if I had tried the lacto-fermented vegetables from the Nourishing Traditions cookbook.  She s...

We finally harvested the cabbage growing in Kat's garden bed.  It grew from a seedling she brought home from school earlier this spring ...

Shane and I really enjoy all of the cultured (fermented) foods I've been making, but getting Kat on board has been more difficult.  T...

In my slow, but ongoing, series of posts about fermented foods , today I want to write about milk kefir (pronounced keh-FEAR, or sometimes K...

I found these two recipes for sourdough cookies at Common Sense Homestead .  I decided not to do a comparison with different flours; these a...

Be forewarned that this "experiment" definitely falls under the heading of haphazard homesteading .  I think I jumped into this w...